Beet-Pickled Eggs

Name: Beet-Pickled Eggs
Yield: Makes 4 Servings
Ingredients: 4 cups distilled white vinegar; ½ cup sugar; 1 tablespoon kosher salt; 1 large red beet, peeled, cut into ¼-inch pieces; 4 hard-boiled eggs, peeled

Michael SolomonovMakes 4 ServingsSource

pickle egg beet 5 ingredients or fewer snack starter dairy-free nut-free gluten-free vegetarian healthyish pickle and preserve passover

Ingredients

4 cups distilled white vinegar

½ cup sugar

1 tablespoon kosher salt

1 large red beet, peeled, cut into ¼-inch pieces

4 hard-boiled eggs, peeled

Method

Bring vinegar, sugar, salt, and 2½ cups water to a boil in a large saucepan, stirring to dissolve sugar and salt. Add beet, reduce heat, and simmer until beet is tender, 25–30 minutes. Let cool, then strain brine into a resealable glass jar. Add eggs to brine; reserve beet for another use. Chill eggs at least 2 hours before serving.

Do Ahead: Eggs can be pickled 2 days ahead. Keep chilled.